I'm a pro at making old world breads but can someone please share with me the secret for making light fluffy doughnuts that don't chew like rubber the following day?
I'm guessing it's a flour secret. I have always used recipes that call for regular unbleached flour. From the texture I imagine regular flour must have too high a gluten content.
Suggestions please? I have thought about using cake flour, but am not certain if the measured quantity would be the same or even if this IS the problem.
